Allan Collier was once the Head Patissier at the Ritz Hotel in London and now tutors future chefs in Dorset. We are so excited that he is offering such a unique course at Colliers Cookery School.
REFRESHMENTS ON ARRIVAL
A brief history of chocolate and cocoa from Peru via Portugal and to Europe.
How to taste chocolate to get the best effect
Making Chocolate Truffles with hand made Belgian chocolate Ganache
Chocolate tempering by hand
Packaging
LUNCH
Tempering of white chocolate
Lining of Polycarbonate moulds for individual chocolates
Making raspberry ganache with white chocolate
Filling and finishing the individual chocolates
Chilling & turning out
Boxing and finishing with ribbons & bows
A truly mouthwatering, inspirational and productive day out!
Equipment list:
Please wear covered, flat and comfy shoes. Everything will be provided including aprons.
Pre-Requisites:
There are no pre-requisites for attending this course.